Stuffed Grape Leaves
Tender and juicy stuffed grape leaves filled with a hearty mix of meat, rice, and vegetables, simmered to perfection. Serve with polenta and sour cream for a comforting meal.
If you like this stuffed rolls recipe, I’m sure you’ll also enjoy my easy stuffed bell peppers or my Romanian meatball soup (Ciorba de Perisoare), a hearty and flavorful dish that’s perfect for any occasion. Both of these traditional Romanian recipes will either remind you of home or introduce you to the rich tastes of Romania.
If you love classic Romanian dishes, try my Olivier salad recipe (Salata de Boeuf), a must-have side dish for every Romanian feast. And for dessert, don’t miss my mini ricotta cakes – they’re soft, light, and absolutely delicious – or my walnut roll recipe (Cozonac cu Nuca si Stafide), a traditional Romanian treat that will fill your home with mouthwatering scents and leave you craving more!
Apart from the Romanian dishes, I am sure you’ll also enjoy my Creamy Pepper and Spinach Chicken or Cabbage Pasta. And, if you’re into a sheet pan and one-pot meals, give my Smoked Pork Ribs and Cabbage Casserole a try.
For something oven-free and lighter, I recommend my Japanese Tuna Onigiri. And when you’re craving a quick dessert, don’t miss out on my Apple Cake (more apples than dough), Yogurt Cake (No Flour), or Morello Sponge Cake.
If you’re in the mood for a late weekend breakfast, my Cabbage or Potato Frittata will hit the spot!
Why This Recipe Makes Me Smile
If you’ve ever spent a lazy weekend rolling up grape leaves, you know it’s a labor of love. But let me tell you, the payoff is worth every roll! These little bundles of joy are packed with hearty goodness, simmered in a rich tomato base, and always bring me back to family dinners where everyone fought for the last piece.
Oh, and by the way, this dish is also called dolma in many cultures, referring to grape leaves stuffed with a variety of fillings, and it’s a staple in Mediterranean and Middle Eastern cuisines. Whether you call them stuffed grape leaves or dolma, they’re always a crowd-pleaser!
Also, rolling grape leaves? Kind of therapeutic. I may or may not have roped the kids into helping because, let’s face it, many hands make light work—and messy ones make it more fun!
Tips and Tricks
- For extra flavor, add a splash of lemon juice to the cooking liquid.
- Roll tightly to prevent the filling from leaking out while cooking.
- Use a heavy plate or small lid to weigh down the leaves while simmering to keep them submerged and cook evenly. Alternatively, a Cast Iron Dutch Oven with a Lid works well to retain moisture and help cook the rolls perfectly.
Why You’ll Love This
- Crowd-Pleaser: Perfect for family meals or special occasions.
- Customizable: Works with whatever meat or veggies you have on hand.
- Make-Ahead Friendly: Great for meal prepping or leftovers.
- A Touch of Nostalgia: Brings that old-school charm to the table.
Ingredients
To make things easier, prep your ingredients before you start cooking. Wash the rice until the water runs clear, grate the carrot, and finely chop the onions, peppers, and parsley.
Taking a few minutes to organize everything upfront saves you from the stress of scrambling mid-recipe. Trust me, your future self will be high-fiving you for the smooth process!
Substitutions
- No Grape Leaves? Use pickled cabbage leaves instead.
- Out of Arborio Rice? Regular white rice works too!
- Vegetarian Option: Skip the meat and use mushrooms or lentils for the filling.
Step-by-step instructions
Making these stuffed rolls is so easy, that you’ll feel like a pro in no time! Simply prepare the filling, roll up the vine leaves, and let the stove and oven work their magic. Before you know it, you’ll have a delicious dish perfect for family dinners or special occasions – no stress, no mess.
These stuffed vine leaves look impressive enough to wow your guests, yet they require minimal effort. It’s the kind of meal that brings a little “magic” to the table without any hassle.
- Prep the Filling Ingredients: Wash the rice until the water runs clear, then drain. Grate the carrot, and finely chop the red and yellow bell peppers, onions, and parsley.
- Mix the Filling: In a large mixing bowl, combine the ground meat, grated carrot, chopped peppers, onions, washed rice, parsley, egg, salt, pepper, paprika, and tomato juice. Use your hands or a sturdy spoon to mix until everything is evenly combined and forms a cohesive mixture.
- How to Roll Stuffed Grape Leaves Like a Pro: Lay a leaf flat on a clean surface, shiny side down, with the stem end closest to you. Place a heaping teaspoon of the filling near the base, fold the sides inward, and roll tightly from bottom to tip to create a small cylinder. Repeat until all filling is used.
- Assemble in the Pot: Line the bottom of a large pot with leftover or torn grape leaves to prevent sticking. Arrange the stuffed rolls in snug, circular layers, seam-side down. Scatter slices of pancetta between the layers. Cover the rolls with the remaining small leaves.
- Cook on the Stove: Pour tomato juice over the rolls, then add water until they are just submerged. Place a heatproof plate or small lid on top to weigh them down, then cover the pot with a lid. Simmer on low heat for 2 hours, checking occasionally to ensure the liquid level doesn’t drop too low. Add water as needed.
- Finish in the Oven: Preheat your oven to 350°F (180°C or 160°C fan/gas mark 4). Transfer the pot to the oven and bake uncovered for 30 minutes. This helps develop deeper flavors and slightly caramelizes the top layer of grape rolls.
- Serve and Enjoy: Serve these rolls with fresh polenta to soak up the sauce. Add a dollop of sour cream or plain yogurt for a creamy touch, and pair it with spicy pickled peppers for some tangy heat.
These tender rolls are perfect for a cozy family meal or special occasion, and the leftovers are just as delicious!
A full list of ingredients and instructions can be found in the recipe card below.
Variations
- Spicy Kick: Add a pinch of chili flakes to the filling.
- Herby Boost: Toss in dill or mint for a fresh twist.
- Cheesy: Sprinkle grated Parmesan into the filling for added richness.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze before cooking for up to 3 months. Thaw overnight and cook as directed.
Serving Suggestions
- Polenta: Creamy, warm, and perfect for soaking up the tomato sauce.
- Sour Cream or Yogurt: Adds a cool, tangy balance.
- Pickled Peppers: For a little extra zing.
FAQs
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Stuffed Grape Leaves
Equipment
- Large pot
- Mixing bowl
- Oven-safe pot or casserole
Ingredients
Filling
- 1 pound turkey ground meat you can also use beef, chicken, pork, or 50/50 pork and beef
- 1 grated carrot
- 1 red bell pepper finely chopped
- 1 yellow bell pepper finely chopped
- 2 large onions finely chopped
- ½ cup rice washed until clear
- 1 egg
- ¼ cup parsley chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- ¼ cup tomato juice or paste
To Roll
- 30 –50 grape/vine leaves in brine rinsed and patted dry
For Cooking
- 3.5 ounces smoked pancetta cubed
- ½ cup tomato juice
Instructions
Mix the Filling
- Combine the Ingredients: In a large mixing bowl, add the ground meat, grated carrot, finely chopped red and yellow peppers, onions, and the washed and drained rice. Toss in the chopped parsley, egg, salt, pepper, paprika, and tomato juice.1 pound turkey ground meat, 1 grated carrot, 1 red bell pepper, 1 yellow bell pepper, 2 large onions, ½ cup rice, 1 egg, ¼ cup parsley, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon paprika, ¼ cup tomato juice or paste
- Mix Thoroughly: Use your hands or a sturdy spoon to mix until everything is evenly combined. You’re aiming for a cohesive mixture that’s easy to scoop and roll without falling apart.
Roll the Grape Leaves
- Lay Out the Leaves: Place a grape leaf on a clean, flat surface with the shiny side down and the stem end closest to you.30 –50 grape/vine leaves in brine
- Add the Filling: Take a small spoonful of the filling (roughly a heaping teaspoon, depending on the size of the leaf) and place it near the base of the leaf.
- Fold and Roll: Fold the sides of the leaf over the filling, then roll tightly from the bottom to the tip, creating a small cylinder. Repeat until all the filling is used.
Cook on the Stove
- Prepare the Pot: Line the bottom of a large pot with the smaller or torn grape leaves to prevent sticking.
- Layer the Rolls: Arrange the stuffed grape leaves in a circular pattern, seam-side down, starting from the edges and working toward the center. If you need a second layer, orient the rolls in the opposite direction for stability. Scatter slices of pancetta between the layers.
- Top and Fill: Cover the rolls with the remaining small leaves. Pour in the tomato juice, then add enough water to just cover the rolls.½ cup tomato juice, 3.5 ounces smoked pancetta
- Simmer: Place a heatproof plate or a small lid on top of the rolls to keep them submerged. Cover the pot with a lid and simmer on low heat for 2 hours. Check occasionally and add more water if the liquid level gets too low.
Finish in the Oven
- Preheat the Oven: Set your oven to 350°F (180°C or 160°C fan/gas mark 4).
- Bake Uncovered: Transfer the pot to the oven and bake uncovered for 30 minutes to deepen the flavors and slightly caramelize the top layer.
Serving Suggestions
- Serve warm with fresh polenta on the side, perfect for soaking up the sauce.
- Add a dollop of sour cream or plain yogurt for a creamy touch.
- Pair with spicy pickled peppers for a bit of heat and tang.
- This process results in tender, flavorful grape leaves that are perfect for a family meal or a special occasion. (And yes, the leftovers are amazing too!)
Video
Notes
- Slice off the tops and remove the seeds and membranes.
- Fill the peppers with the meat and rice mixture, leaving a little room at the top for the rice to expand.
- Place the peppers upright in a pot, add tomato juice and water to cover them halfway, and simmer on low heat for 1–1.5 hours. For added depth, bake them at 350°F (180°C or 160°C fan/gas mark 4) for about 30 minutes.
These grape leaves were so delicious! Loved this recipe!!
I ate a dish like this at a party and I always wanted to make them. Your recipe was spot on. Perfectly tender, flavorful, and surprisingly easy to make. Thanks!
This was delicious! The pancetta made all the difference.
I never made filled wine leaves before and so only knew the canned version or got them from delis. But these are so much better! Soft and super flavorful. We absolutely loved them.
My family loved these and they brought back memories of when my mom made them, too!